is our best version yet. It's highly addictive and you will make it over and over during the colder months.
There's no need to brown the beef in advance, making it a hands-off meal with maximum results. Serve with buttered seasonal greens and we guarantee there will be clean plates all round.
Fancy making it ahead? We've included helpful tips on how to prepare in advance and freeze.
.
Yields: 6 servings
Prep Time: 25 mins
Process Time: 3 hours 15 mins
Total Time: 3 hours 40 mins
Calories per Serving: 526
Ingredients
For the stew- 2 tbsp.
- 1
- 1
-
Plain flour, to dust
- 2
- 2
- 1
- 3 tbsp.
- 200 mL
- 600 mL
- 3
- 125 g
- 60 g
- 1 tbsp.
Directions
-
Preheat oven to 160°C (140°C fan) mark 3. Heat the oil in a medium-large casserole (that has a tight-fitting lid) and gently fry the onion for 5min until softened.
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Meanwhile, dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the onion pan along with the vegetables, the tomato purée, wine, stock, rosemary and some seasoning (the meat and veg should just be covered with liquid, if not top up with more stock or water). Turn up the heat, bring to the boil, cover and put into the oven. Cook until the beef is tender - about 3hr.
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. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (31/2fl oz) cold water and stir to make a soft (and slightly sticky) dough.
Freeze ahead
Prepare to end of step 2, then allow to cool completely. Transfer to an airtight container and freeze for up to a month. To serve, defrost overnight in the fridge. Empty back into the casserole and bring to the boil on the hob. Meanwhile make the dumpling mixture. Top the stew with the dumplings and put into an oven preheated to 160°C fan (140°C fan) mark 3 for 30min (or until the dumplings are lightly golden).
Per Serving:
- Calories: 526
- Fibre: 4 g
- Total carbs: 27 g
- Sugars: 8 g
- Total fat: 28 g
- Saturated fat: 12 g
- Protein: 38 g
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